6 Ways to Use Marinara Sauce
This deep, summery-flavored tomato sauce can round out so many dishes. You'll want to keep bags of the stuff in the freezer. Recipes by: Deb Wise & Hannah Klinger
Making a big pot of marinara early in the week translates into many delicious dishes throughout with little effort. Whether you’re using it as a base for soup, a sauce for pizza, or a pick-me-up for meat and fish, this recipe is a guaranteed winner.
Let your slow cooker be the Italian grandmother, cooking away in your kitchen for 9 hours to achieve the perfect sauce.
You will love mussels in this slow-cooked red sauce. The red wine and basil make the sauce ultra luxurious – the perfect thing to accompany delicate mussels. Serve over pasta, with a glass of vino rosso (red wine) for a lush and tasty meal.
Marinara Poached Eggs
Switch up your regular breakfast routine with something tasty. Poaching eggs in marinara is easy since the sauce is quite thick. The sauce gives so much more flavor to the eggs compared to the normal water-poaching method. Keep some toasted Italian or French bread handy – you will want to dip.
Italian Tomato Soup
There is nothing like a warm bowl of tomato soup on a chilly night. This one transcends in taste and convenience. Make sure not to spare fresh shaved pecorino Romano cheese here – the bite it provides to the savory tomato and pasta soup should not be missed.
Preshredded cheese and cooked turkey sausage make this a 20-minute meal – perfect for a weeknight dinner. Fresh pizza dough can usually be found in the bakery section of your market, alongside the premade desserts.
Italian meets Indian here in this dish that is popular in Goa, a coastal Indian city on the Arabian Sea. Fresh cilantro rounds out the spice from the hot paprika. Garam masala is a mix of common India spices and will save you from having to acquire each individual spice.
Braised Lamb Shanks
The marina lends a delicious flavor to lamb shanks in this recipe. The addition of Kalamata olives adds a strong flavor to the sauce. Simmering the lamb for 2 hours may seem like a long time, but it’s worth it for tender and savory meat.